2 C chopped onions


3 T water


2 T oil


6 C boiled potatoes cut into ½" cubes


2 C carrot, cut into ¼" circles


1 C frozen green peas


1 large can of drained garbanzo beans




4 C soymilk


4 T whole-wheat flour or cornstarch


2 T onion powder


2 t sea salt


½ C yeast flakes


6 T chicken-style seasoning




1 recipe pie crust






In skillet, sauté onions in oil and water until soft. Set aside.


Wash potatoes, leaving skins on. Cut in half and boil in several inches of salted water until tender. Rinse in cold water and cut into chunks.


Steam carrots until almost tender. Drain and add to potatoes. Add peas and garbanzos.




To make gravy: Blend remaining ingredients briefly on high. Pour into saucepan and cook, stirring constantly on medium-high until thick. Pour over vegetables. Gently mix everything together. Pour into 9x13 baking dish.


Top with piecrust, turning under edges and fluting.


Bake @ 350° for one hour or until fluted edge is firm.


Note: You may also put crust on bottom

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